Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations

Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex

(2021) Milad Hadidi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel

(2020) Maryam Moghadam et al.   FOOD HYDROCOLLOIDS

Optimization, characterization, rheological study and immune activities of polysaccharide from Sagittaria sagittifolia L.

(2020) Jinyan Gu et al.   CARBOHYDRATE POLYMERS

Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

(2020) Xinyu Zhan et al.   FOOD HYDROCOLLOIDS

Effect of dynamic high pressure microfluidization on the solubility properties and structure profiles of proteins in water-insoluble fraction of edible bird's nests

(2020) Qunyan Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties

(2020) Milad Hadidi et al.   FOOD CHEMISTRY

Vegetable By-Products as New Sources of Functional Proteins

(2020) Tea Sedlar et al.   PLANT FOODS FOR HUMAN NUTRITION

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

(2019) Dianzhi Hou et al.   Nutrients

Functional properties and structural characteristics of phosphorylated pea protein isolate

(2019) Yanhong Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology

(2019) Peishan Li et al.   POULTRY SCIENCE

Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate

(2019) Zhenying Hu et al.   FOOD HYDROCOLLOIDS

Thermosonication-induced structural changes and solution properties of mung bean protein

(2019) Zhifeng Zhong et al.   ULTRASONICS SONOCHEMISTRY

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

(2019) Peishan Li et al.   FOOD HYDROCOLLOIDS

Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties

(2019) Milad Hadidi et al.   FOOD RESEARCH INTERNATIONAL

Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications

(2018) Aidee Sánchez-Reséndiz et al.   FOOD CHEMISTRY

Barley protein concentrates: Extraction, structural and functional properties

(2018) Marika Houde et al.   FOOD CHEMISTRY

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

(2018) Tao Huang et al.   FOOD CHEMISTRY

Extraction, physicochemical characteristics and functional properties of Mung bean protein

(2018) Mengxia Du et al.   FOOD HYDROCOLLOIDS

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

(2018) Peishan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties

(2018) X.-B. Wang et al.   CZECH JOURNAL OF FOOD SCIENCES

Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate

(2018) Siriporn Budseekoad et al.   Journal of Functional Foods

Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein

(2018) Milad Hadidi et al.   FOOD CHEMISTRY

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang et al.   FOOD CHEMISTRY

Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

(2016) Zhouyi Xiong et al.   FOOD HYDROCOLLOIDS

Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L.

(2015) Lina Yu et al.   FOOD CHEMISTRY

Ultrasound-assisted extraction of polysaccharide from Nephelium lappaceum L. fruit peel

(2014) J. Prakash Maran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of pulsed electric fields processing on stability of egg white proteins

(2014) Li Wu et al.   JOURNAL OF FOOD ENGINEERING

Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten

(2013) Chaoying Qiu et al.   FOOD CHEMISTRY

Effect of phosphorylation on gel properties of gelatin from the skin of unicorn leatherjacket

(2013) Phanngam Kaewruang et al.   FOOD HYDROCOLLOIDS

Effect of pH on phosphorylation of potato protein isolate

(2012) J. Miedzianka et al.   FOOD CHEMISTRY